Effects on nutritional, physiochemical, functional, and sensory attributes of Moringa oleifera leaf powder enriched rice noodles

Nutrient deficiency, a significant health issue, can be effectively addressed through food enrichment. Moringa oleifera is a prominent solution with its rich iron content, other bioactive compounds, and micronutrients. The present study investigated the nutritional and physicochemical characteristics of rice noodles enriched with moringa leaf powder (MoLP). Incorporation of MoLP significantly influenced the proximate composition and mineral profile (Ca, Mg, K, P, Mn, and Fe) of the noodles (p < 0.05). Texture profile analysis indicated an increase in hardness with MoLP addition, while other textural parameters decreased. The addition of MoLP (0–10%) gradually altered the noodle color from red to green, as indicated by the decline in a* values from 8.58 to − 4.21. Furthermore, Acidified methanolic extracts revealed enhanced bioactive content, with anthocyanins (49.78 µg/g), phenolics (1405.8 µg/g), and flavonoids (1638.1 µg/g), noticeably enhanced by the inclusion of MoLP and red rice flour (RRF). Microbiological assessment revealed that noodles containing 10% MoLP showed the lowest total plate count (3.05 × 10³ CFU/g), while coliforms, yeasts, and molds were absent, indicating the antimicrobial activity of phytochemicals. Sensory analysis revealed maximum acceptability at 7.5% MoLP addition, suggesting an optimal balance between nutritional quality, functional properties, and consumer appeal. Overall, the study establishes MoLP-enriched RRF-based rice noodles as a promising functional food with potential nutritional and health benefits.